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Rinse and dry the roast. Heat the butter and oil in a dutch oven. Season roast and add to pot. Brown on all sides.
Add enough evaporated milk to cover the roast 3/4 of the way up.
Bring to boil. REduce. Cover partially. Simmer 2-2 1/2 hours, turning often or until milk has turned into nut brown clusters.
Remove roast to a platter. Let stand 10 minutes.
Bring pan juices to boy. Add chicken broth and cook until reduced to about half.
STrain.
Slice meat and serve with sauce.
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